Add sugar and lemon to melon or watermelon juice, to correct flavor. Add liqueur.
Pour mixture into shallow hotel pans to a depth of approximately 1/4-inch. Place in freezer. (If you pour any deeper, ice crystals will not form properly).
When you see a layer of ice on the surface, scrape to break it up and put pan back in freezer. Continue this process until completely frozen. Final product should look like sequins.
Recipe courtesy of Wolfgang Puck, 2000